Break an egg into a bowl; beat it well, and add enough grated Gruyère and Parmesan to it (mixed in equal quantities) to produce a dense paste. Mix a dessertspoonful of cold Béchamel sauce with this paste; add salt and cayenne pepper; spread an even thickness of one inch of it over two of the fillets of sole; lay thereon the two remaining fillets, and put aside in the cool.
When the egg and cheese paste is very stiff, dip the fillets in a Villeroy sauce, and leave the latter to cool. Then treat the stuffed and sauced fillets [à l’anglaise], and fry them, just before serving, in very hot fat.
Dish on a napkin with very green parsley all round.
[882—FILETS DE SOLES MARIE STUART]
Fold the fillets, and poach them in fish [fumet]. Arrange them in an oval on a dish; coat them with the sauce given under “Filets de soles à la New-burg” (No. [890]), and place on each fillet a quenelle of fish forcemeat in the shape of a quoit and decked with a slice of truffle. These quenelles should, if possible, be poached just before dishing up, and well drained before being laid on the fillets of sole.
[883—FILETS DE SOLES MIGNONETTE]
Cook the fillets in butter, and set them in a hot timbale.
Surround them with potato-balls the size of peas, raised by means of the round spoon-cutter, and cooked beforehand in butter.
Lay upon the fillets eight or ten slices of fresh truffle heated in one-sixth pint of very light meat-glaze.
Finish the glaze in which the slices of truffle have been heated with two-thirds oz. of butter and a few drops of lemon juice, and pour it over the fillets and their garnish. Serve very hot.